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2021 Journal Article Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?Derossi, Antonio, Bhandari, Bhesh, van Bommel, Kjeld, Noort, Martijn and Severini, Carla (2021). Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?. International Journal of Food Science and Technology, 56 (9) ijfs.15258, 4338-4355. doi: 10.1111/ijfs.15258 |
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2021 Journal Article Effect of CO2 nanobubbles incorporation on the viscosity reduction of fruit juice concentrate and vegetable oilPhan, Khanh, Truong, Tuyen, Wang, Yong and Bhandari, Bhesh (2021). Effect of CO2 nanobubbles incorporation on the viscosity reduction of fruit juice concentrate and vegetable oil. International Journal of Food Science and Technology, 56 (9) ijfs.15240, 4278-4286. doi: 10.1111/ijfs.15240 |
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2021 Journal Article Ultra high temperature stability of milk protein concentrate: effect of mineral salts additionSingh, Jaspal, Dean, Agathe, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2021). Ultra high temperature stability of milk protein concentrate: effect of mineral salts addition. Journal of Food Engineering, 300 110503, 110503. doi: 10.1016/j.jfoodeng.2021.110503 |
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2021 Journal Article Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemicChitrakar, Bimal, Zhang, Min and Bhandari, Bhesh (2021). Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic. Food Control, 125 108010, 108010. doi: 10.1016/j.foodcont.2021.108010 |
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2021 Journal Article Novel technologies for flavor formation in the processing of meat products: a reviewXu, Jingjing, Zhang, Min, Wang, Yuchuan and Bhandari, Bhesh (2021). Novel technologies for flavor formation in the processing of meat products: a review. Food Reviews International, 39 (2), 1-25. doi: 10.1080/87559129.2021.1926480 |
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2021 Journal Article Development of a continuous membrane nanobubble generation method applicable in liquid food processingDhungana, Pramesh and Bhandari, Bhesh (2021). Development of a continuous membrane nanobubble generation method applicable in liquid food processing. International Journal of Food Science and Technology, 56 (9) ijfs.15182, 1-10. doi: 10.1111/ijfs.15182 |
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2021 Journal Article Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butterPanchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2021). Influence of fat globule size, emulsifiers, and cream-aging on microstructure and physical properties of butter. International Dairy Journal, 117 105003, 1-11. doi: 10.1016/j.idairyj.2021.105003 |
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2021 Journal Article Printability and textural assessment of modified-texture cooked beef pastes for dysphagia patientsDick, Arianna, Bhandari, Bhesh and Prakash, Sangeeta (2021). Printability and textural assessment of modified-texture cooked beef pastes for dysphagia patients. Future Foods, 3 100006. doi: 10.1016/j.fufo.2020.100006 |
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2021 Journal Article Dehydration-triggered shape transformation of 4D printed edible gel structure affected by material property and heating mechanismLiu, Zhenbin, He, Chang, Guo, Chaofan, Chen, Fengying, Bhandari, Bhesh and Zhang, Min (2021). Dehydration-triggered shape transformation of 4D printed edible gel structure affected by material property and heating mechanism. Food Hydrocolloids, 115 106608, 1-11. doi: 10.1016/j.foodhyd.2021.106608 |
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2021 Journal Article Influence of emulsifiers and dairy ingredients on manufacturing, microstructure, and physical properties of butterPanchal, Bhavesh, Truong, Tuyen, Prakash, Sangeeta, Bansal, Nidhi and Bhandari, Bhesh (2021). Influence of emulsifiers and dairy ingredients on manufacturing, microstructure, and physical properties of butter. Foods, 10 (5) 1140, 1-14. doi: 10.3390/foods10051140 |
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2021 Journal Article Modification of pork-skin jelly by enzymatic cross-linking: melting resistance and quality improvementLiu, Qiong, Zhang, Min, Bhandari, Bhesh and Yang, Chaohui (2021). Modification of pork-skin jelly by enzymatic cross-linking: melting resistance and quality improvement. International Journal of Food Science and Technology, 56 (5), 2357-2364. doi: 10.1111/ijfs.14859 |
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2021 Journal Article Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception studyGoh, Andrea Shi'en, Ningtyas, Dian Widya, Bhandari, Bhesh and Prakash, Sangeeta (2021). Investigating phytosterol as a potential functional component in milk through textural, flavour and oral perception study. LWT, 141 110873, 110873. doi: 10.1016/j.lwt.2021.110873 |
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2021 Journal Article Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized stateXu, Baoguo, Ren, Aiqing, Chen, Jianan, Li, Hongyan, Wei, Benxi, Wang, Jing, Azam, S.M. Roknul, Bhandari, Bhesh, Zhou, Cunshan and Ma, Haile (2021). Effect of multi-mode dual-frequency ultrasound irradiation on the degradation of waxy corn starch in a gelatinized state. Food Hydrocolloids, 113 106440, 1-8. doi: 10.1016/j.foodhyd.2020.106440 |
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2021 Journal Article Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulusGhazal, Ahmed Fathy, Zhang, Min, Bhandari, Bhesh and Chen, Huizhi (2021). Investigation on spontaneous 4D changes in color and flavor of healthy 3D printed food materials over time in response to external or internal pH stimulus. Food Research International, 142 110215, 1-17. doi: 10.1016/j.foodres.2021.110215 |
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2021 Journal Article Assessment of 3D printability of composite dairy matrix by correlating with its rheological propertiesJoshi, Sukirti, Sahu, Jatindra K., Bareen, Mohammed A., Prakash, Sangeeta, Bhandari, Bhesh, Sharma, Nitya and Naik, S.N. (2021). Assessment of 3D printability of composite dairy matrix by correlating with its rheological properties. Food Research International, 141 110111, 110111. doi: 10.1016/j.foodres.2021.110111 |
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2021 Journal Article Fennel essential oil loaded porous starch-based microencapsulation as an efficient delivery system for the quality improvement of ground porkSun, Yanan, Zhang, Min, Bhandari, Bhesh and Bai, Baosong (2021). Fennel essential oil loaded porous starch-based microencapsulation as an efficient delivery system for the quality improvement of ground pork. International Journal of Biological Macromolecules, 172, 464-474. doi: 10.1016/j.ijbiomac.2021.01.090 |
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2021 Journal Article Effects of hibiscetin pretreatment on the color and anthocyanin level of microwave vacuum dried edible rosesRan, Xin-Li, Zhang, Min, Liu, Wenchao, Qiu, Liqing, Wang, Yuchuan, Bhandari, Bhesh and Wang, Bin (2021). Effects of hibiscetin pretreatment on the color and anthocyanin level of microwave vacuum dried edible roses. Drying Technology, 39 (9), 1231-1239. doi: 10.1080/07373937.2021.1880433 |
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2021 Journal Article Assessment of 3D printability of heat acid coagulated milk semi-solids 'soft cheese' by correlating rheological, microstructural, and textural propertiesBareen, Mohammed A., Joshi, Sukirti, Sahu, Jatindra K., Prakash, Sangeeta and Bhandari, Bhesh (2021). Assessment of 3D printability of heat acid coagulated milk semi-solids 'soft cheese' by correlating rheological, microstructural, and textural properties. Journal of Food Engineering, 300 110506. doi: 10.1016/j.jfoodeng.2021.110506 |
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2021 Journal Article Functionality of bovine milk proteins and other factors in foaming properties of milk: a reviewHo, Thao M., Bhandari, Bhesh R. and Bansal, Nidhi (2021). Functionality of bovine milk proteins and other factors in foaming properties of milk: a review. Critical Reviews in Food Science and Nutrition, 62 (17), 1-21. doi: 10.1080/10408398.2021.1879002 |
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2021 Journal Article Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gelNingtyas, Dian W., Tam, Bavani, Bhandari, Bhesh and Prakash, Sangeeta (2021). Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel. Food Hydrocolloids, 111 106226, 106226. doi: 10.1016/j.foodhyd.2020.106226 |
